{"version":"1","chapters":[{"title":"Introduction to Cooking Fats and Oils","startTime":0,"endTime":129},{"title":"The Science of Smoke Points","startTime":129,"endTime":202},{"title":"A Guide to Common Cooking Fats & Oils","startTime":202,"endTime":574},{"title":"A Closer Look at Canola, Rice Bran, and Safflower Oil","startTime":574,"endTime":791},{"title":"Final Two: Soybean Oil and Sunflower Oil","startTime":791,"endTime":945},{"title":"The Deal with Vegetable Oil and Margarine","startTime":945,"endTime":1281}]}